Life is just bursting out of this beautiful green soup, but it is anchored by the rich and satisfying flavor of chicken broth. Brussel sprouts and kale are huge suppliers of vitamin K for your bones, and vitamins A and C for the battle against destructive free radicals. Sweet corn and a little sour cream soften the edges of this nutrition dynamo perfectly, but can be left out for the bravehearts. Overindulged at dinner? Use this to make up for it the next day at lunch, or pair it with melted cheese sandwiches or Rueben Paninis for dinner. And Saint Patrick’s Day is coming…
Ingredients:
1 bunch curly kale -- large, or multiple smaller ones
2 green onion -- cut into a few pieces
8 brussel sprouts -- ends cut off
2 garlic clove(s) -- unpeeled, cut in half
1 green apple(s) -- sliced
4 cup(s) chicken broth
1/2 cup(s) corn
1/4 cup(s) sour cream
Directions
1. Take the kale off the thick stem. Put in soup pot along with green onions, brussel sprouts, garlic, apple and broth.
2. Simmer with lid on for 6-8 min., or until kale is softened. Add corn. Remove from heat and cool slightly.
3. Puree in blender, dividing into two batches. Simmer low again on stove and add pepper to taste, starting with 1/2 tsp. Add a little salt then too if needed to bring out the flavor. Lastly stir in sour cream.
4. This is a thin soup, so a thick piece of whole wheat, artisan bread with organic butter is good for dipping. Optional garnish is a little parmesan sprinkled on top.
BROCCOLI SUBSTITUTION: Simply replace the kale and brussel sprouts with two large heads of broccoli.
MEAL EXTENDER: This soup is very good mixed with leftovers from the Hearty Lentil Chili. To save time, make extra of the chili and mix it in with any leftovers here for another great meal.
OTL 2011
